Learn how to make Chocolate Shards (Chocolate Bark) and create a decorative chocolate garnish for all your cakes and bakes. There is no need to temper the chocolate either.
Have ready a large sheet of baking parchment laid out on the countertop. Melt the chocolate in a heatproof bowl over a pan of simmering water, or Bain Marie. Take the bowl off the heat and spread the chocolate thickly over the sheet of baking parchment to about 2–3 mm thick.
Before the chocolate begins to set, carefully roll up the paper and chocolate, securing the ends with large paper clips. Transfer to a baking tray or baking sheet and place in the fridge to set. This should only take a couple of mins but you can leave the chocolate in the fridge until needed.
When set and ready to use, remove from the fridge and start to unroll the paper. The chocolate shards will start to break off as you unroll.
There is enough chocolate decoration in this recipe to cover the sides of a three-layered 19cm cake such as this Cherry Black Forest Cake. With some leftover for a small cake or cupcakes.
Notes
STORING CHOCOLATE BARK AND OTHER TIPS
Any unused chocolate bark can be kept in an airtight container in the fridge for a couple of weeks until you need to decorate another cake.
Scatter a few shards over ice cream or fresh fruit.
If you need any melted chocolate for something else, simply melted again in a Bain Marie.